Spicy, fragrant, and deeply flavorful pad kra pao featuring minced ground pork, and holy basil over a bed of steamed white rice only takes 15 minutes to make!
Pad kra pao or pad krapow is a Thai stir fry dish featuring crisp minced pork and Holy basil tossed in a rich umami sauce of oyster sauce, soy sauce, and fish sauce. This easy 15-minute pad kra pao recipe is spicy, savory, gently sweet, and richly aromatic. You can easily customize your spicy level by adding more or less Thai chilis.
Pad kra pao, pad krapow, or pad gaprao is the most popular Thai stir-fry dish that features minced meat typically pork, beef, or chicken, cooked with holy basil, garlic, and Thai chilis. It is often served for lunch or dinner with steamed Jasmine rice and fried rice on top. Pad kra pao translates to “holy basil stir-fry.”
Pad kra pao is often referred to as Thailand’s national dish and Thailand’s comfort food because it is a go-to dish that is served at almost all Thai restaurants and street food stalls.
Ingredients
You can find these pad kra pao ingredients at your local Asian grocery store.
Thai chili pepper: Thai chili peppers are very spicy. Adjust the heat level of your dish by adding more or less chili peppers.
Garlic and Shallots: garlic and shallots add a deep aromatic flavor.
Vegetable Oil: use vegetable oil or any neutral oil with a high smoke point like canola oil, peanut oil, or avocado oil.
Ground Pork: ground pork is the main protein. I used 80% lean and 20% fat pork for a lean yet not overly dry pork.
Holy Basil: Thai Holy Basil has an intense peppery flavor with hints of licorice and mint. It may be difficult to find. Use regular Italian basil as a substitute since it has a closer flavor to Holy basil than Thai basil.
Stir Fry Sauce
Oyster Sauce: adds a rich, savory, tangy flavor to the pad kra pao.
Fish Sauce: is a popular Thai cuisine ingredient and adds a complex pungent, salty, briny, umami flavor to the sauce.
Dark Soy Sauce: adds a sweet soy flavor and contributes to the rich dark brown coloring of the minced pork.
Sugar: adds a subtle sweetness to balance out the other salty flavors.
Chicken broth: lightens up the deep salty flavors and creates a delicious savory finish. Opt for low-sodium chicken broth.
Substitutions and Additions
Substitutions
Protein: instead of ground pork, you can alternatively use ground beef, ground chicken, or ground turkey.
Vegetarian: for a vegetarian version, you can use tofu, mushrooms, or ground vegan meat. Also, substitute the oyster sauce and fish sauce for vegan alternatives.
Basil: Holy Basil may be very hard to find. I recommend using Italian basil for a close second.
Additions
Peppers: for added pepper flavors, you can add sweet chilis, bell peppers, or mild peppers.
How to Make Pad Kra Pao
Mix the sauce. In a mixing bowl, add the oyster sauce, soy sauce, fish sauce, dark soy sauce, and sugar. Mix until combined and the sugar has dissolved.
Saute aromatics. In a wok or large skillet, heat the vegetable over medium-high heat until hot. Add the shallots, garlic, and Thai chilis and saute until fragrant about 45 seconds.
Cook the pork. Next, increase the heat to high heat, add the pork, break it up into smaller pieces, and toss to combine with the aromatics. Spread the pork out into a single layer and let it sear. Then toss and continue cooking until the pork is cooked through and lightly charred and all the liquid has evaporated about 4-5 minutes.
Add the sauce. Add the sauce and toss until combined. Then deglaze the pan with chicken stock. Cook until the chicken stock renders down and dissolves about 1 minute.
Add basil. Then add the basil and toss until just wilted. Taste and adjust seasoning as needed.
Serve. Serve the Thai minced pork with a fried egg and steamed white rice. Enjoy!
Expert Tips
For a spicier flavor, smash the Thai chili and garlic in a mortar and pestle until combined to release more aromatic oils in the chilis.
For less spice, use less Thai chilis and de-seed them. The seeds are the source of the chili’s fire.
Use high heat when adding minced pork. Before adding the pork, make sure to use high heat to give the pork a nice sear and caramelize the texture of the pork for the best flavor.
Serve with a fried egg. Serve the pad kra pao with a crispy fried egg with a runny yolk. The richness of the yolk cuts through the spiciness and adds a nice creamy texture to the minced pork.
Storage Instructions
You can store any leftover Thai basil minced pork in an airtight container in the refrigerator for up to 4 days.
Reheat: you can either reheat on the stove in a skillet over medium heat until warm or microwave-covered until warm.
Pairing Suggestions
Pad kra pao is typically served with steamed rice but you can also pair it with:
Pad kra pao has a bold, spicy, savory, and gently sweet flavor. The Thai chilis, garlic, and shallots contribute a rice spicy aromatic flavor. At the same time, the oyster sauce, fish sauce, soy sauce, and sugar add to its rich, savory, umami flavors. Lastly, the holy basil adds a peppery, spicy-like flavor.
What is the difference between Holy Basil, Thai Basil, and Italian Basil?
Holy basil has a pepper flavor with a hint of clove. Thai basil is savory and spicy with strong notes of licorice and anise. Italian basil has a sweet, slightly peppery taste. Holy basil may be hard to find in grocery stores. The closest alternative to Holy basil would be Italian basil.
What type of protein can I use for pad kra pao?
The most popular proteins for pad kra pao are minced pork or chicken. However, it can also be made with beef, shrimp, or tofu.
Did you make this Pad Kra Pao?
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Spicy, fragrant, and deeply flavorful pad kra pao featuring minced ground pork, and holy basil over a bed of steamed white rice only takes 15 minutes to make!
Mix the sauce. In a mixing bowl, add the oyster sauce, soy sauce, fish sauce, dark soy sauce, and sugar. Mix until combined and the sugar has dissolved.
Saute aromatics. In wok or large skillet, heat the vegetable over medium high heat until hot. Add the shallots, garlic and Thai chilis and saute until fragrant about 45 seconds.
Cook the pork. Next, increase the heat to high heat, add the pork, break it up into smaller pieces, and toss to combine with the aromatics. Spread the pork out into a single layer and let it sear. Then toss and continue cooking until the pork is cooked through and lightly charred and all the liquid has evaporated about 4-5 minutes.
Add the sauce. Add the sauce and toss until combined. Then deglaze the pan with chicken stock. Cook until the chicken stock renders down and dissolves about 1 minute.
Add basil. Then add the basil and toss until just wilted. Taste and adjust seasoning as needed.
Serve. Serve with a fried egg and steamed white rice. Enjoy!
Video
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Notes
For a spicier flavor, smash the Thai chili and garlic in a mortar and pestle until combined to release more of the aromatic oils in the chilis.
For less spice, use less Thai chilis and de-seed them. The seeds are the source of the chili’s fire.
Use high heat when adding minced pork. Before adding the pork, make sure to use high heat to give the pork a nice sear and caramelize the texture of the pork for the best flavor.
Serve with a fried egg. Serve the pad kra pao with a crispy fried egg with a runny yolk. The richness of the yolk cuts through the spiciness and adds a nice creamy texture to the minced pork.
Tried the pad Kra Pao at home and omg, followed the recipe above. It was immense! No more needing to order in Thai food, my recipes are coming from here. Thank you for the inspiration on this dish and no doubt more to come.
Made this after finding it on Instagram. Couldn’t figure out why 1lb ground pork only fed 2 people… I know now, It’s so good I could eat the whole d*** PAN.
Tried the pad Kra Pao at home and omg, followed the recipe above. It was immense! No more needing to order in Thai food, my recipes are coming from here. Thank you for the inspiration on this dish and no doubt more to come.
Yay! I’m so happy you loved it. Stay tuned for delicious Thai recipes and more!
Made this after finding it on Instagram. Couldn’t figure out why 1lb ground pork only fed 2 people… I know now, It’s so good I could eat the whole d*** PAN.
Haha if only ground pork didn’t cook down so much, but I’m glad you loved it! I can’t wait for you to share it with family and friends